Marinated Veal Roast

Ingredients

• 40 g onions
• 1 clove garlic
• 2 sprigs thyme
• 2 sprigs sage
• 0.5 untreated lemon
• 1 bay leaf
• 1 tsp Olive oil
• 800 g veal knuckle
• 1 tbsp Olive Oil
• 20 g diced carrots
• 20 g diced celery
• 20 g diced leeks
• 1 tbsp Tomato Paste
• 400 ml veal stock
• 1 bunch lemon balm

Instructions

1. 1.

   Rub the veal roast with a damp cloth and rub all over with pepper. Peel the onion and garlic clove and slice into rings or discs. Wash the herbs, dry them, and pluck the leaves. Rinse the lemon hot, dry it, and cut the zest into strips about 3 cm wide.

2. 2.

   Mix all marinating ingredients with olive oil and spread around the meat. Wrap in foil and refrigerate for about 24 hours. Remove the veal from the spices and catch the liquid that drips out. Keep the spices aside. Season the veal knuckle with a little sea salt.

3. 3.

   Heat olive oil in an oven‑proof roasting pan, brown the meat all over until golden yellow, add the carrot, celery, and leek cubes and roast them together. Add tomato paste and pour in the stock. Bring to a boil, add the marinating spices, and place the pan in the oven. Braise the meat for 2 to 2½ hours.

4. 4.

   Baste the meat occasionally with the braising liquid so the aroma infuses well. Remove the roast, wrap in foil, and let rest for about 10 minutes. Meanwhile reduce the sauce by de‑greasing it slightly and letting it thicken a bit. Strain through a fine sieve and finish with finely chopped lemon balm.

5. 5.

   Slice the roast into eight pieces, place on preheated plates, and pour the sauce over them.